Author Archives: Angela Liddon

Ultra Creamy Hemp Salad Dressing + Salad Recipe

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{“head_note”:”I kept the flavours in this dressing simple to allow the earthy, distinct flavour of hemp seed to take centre stage.\u00a0 This dressing reminds me of a cross between a mild Caesar dressing and a Ranch dressing, although not quite as strong. Feel free to play around with the ingredients. I’m sure fresh herbs or other seasonings would be nice to experiment with too. The dressing appears quite thin after blending, but rest assured it thickens up quite a bit once chilled in the fridge. I’ve also included the directions for making this salad too. It was a great combo of flavours! The Delicata squash is not to be left out.”,”instructions”:”

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  1. For the dressing: Add all dressing ingredients into a high-speed blender and blend on high until smooth. Adjust salt to taste. The dressing will appear thin at first, but it thickens up after being chilled in the fridge.<\/li>\r\n \t
  2. For roasting the squash: Preheat oven to 375F and line a baking sheet with parchment paper. There is no need to peel the skin off the squash, as it’s thin and edible. Slice the stem off the squash and then slice in half, lengthwise. Scoop out the seeds and discard (or clean and roast for the salad). Slice each half into small, 1\/2-inch half-moons. Lay flat on baking sheet and drizzle with oil (I love using coconut oil), salt, and pepper. Toss to coat both sides. Roast for around 25-35 minutes, flipping squash half way through baking. Squash should be fork tender and lightly golden when ready.<\/li>\r\n \t
  3. To assemble the salad: Add a generous amount of lettuce into a large bowl or platter. Top with squash, shredded carrot, tomato, pepita seeds, hulled hemp seeds, and the dressing.<\/li>\r\n \t
  4. Dressing will keep in an air-tight container in the fridge for at least a week, probably longer.<\/li>\r\n<\/ol>“,”foot_note”:””}

Banana Bread Muffin Tops

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{“head_note”:”Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars (and the chocolate chips can be easily swapped for walnuts). Try them warm served with a pat of vegan butter, nut butter, or coconut oil.”,”instructions”:”

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  1. Preheat oven to 350F and line a large baking sheet with parchment paper.<\/li>\r\n \t
  2. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.<\/li>\r\n \t
  3. Add in the cinnamon, baking powder, and salt and process again until combined.<\/li>\r\n \t
  4. Add in 1.5 cups<\/span> of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.<\/li>\r\n \t
  5. Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1\/2 cup rolled oats and the chocolate chips.<\/li>\r\n \t
  6. Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten – simply leave it in a mound on the baking sheet.<\/li>\r\n \t
  7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.<\/li>\r\n \t
  8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.<\/li>\r\n<\/ol>“,”foot_note”:”Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.”}

Tex Mex Spaghetti Squash with Black Bean Guacamole

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{“head_note”:”A satisfying and healthy dinner for two! Recipe inspired by Whole Foods<\/a>.”,”instructions”:”

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  1. Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef’s knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it’s ready. I like to check the squash after 25-30 minutes to make sure I’m not over cooking it. Be sure not to cook for too long or it will turn mushy.<\/li>\r\n \t
  2. While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.<\/li>\r\n \t
  3. Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you’ve scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.<\/li>\r\n<\/ol>“,”foot_note”:”For a step by step photo tutorial for roasting spaghetti squash, see this post<\/a>.”}

Lightened Up Raw Pecan Pumpkin Butter

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{“head_note”:”This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it’s the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats. Recipe is inspired by Raw Cinnamon Cashew Spread<\/a>\u00a0on We Heart Vegan. Thanks Brittany!”,”instructions”:”

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  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.<\/li>\r\n \t
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.<\/li>\r\n \t
  3. Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.<\/li>\r\n<\/ol>“,”foot_note”:””}

Jumbo Chickpea Pancake

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{“head_note”:”This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.”,”instructions”:”

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  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.<\/li>\r\n \t
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.<\/li>\r\n \t
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.<\/li>\r\n \t
  4. Stir in the chopped vegetables.<\/li>\r\n \t
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.<\/li>\r\n \t
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper\/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.<\/li>\r\n \t
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.<\/li>\r\n<\/ol>“,”foot_note”:”

No Bake Elvis Bars

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{“head_note”:”A quick and easy, minimally sweetened frozen dessert square inspired by the popular Elvis Pie. My version uses almond butter instead of peanut butter and replaces the bacon for chocolate. Be sure to enjoy these straight out of the freezer as they melt really fast!”,”instructions”:”

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  1. Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.<\/li>\r\n \t
  2. For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds.<\/li>\r\n \t
  3. Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.<\/li>\r\n \t
  4. Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.<\/li>\r\n \t
  5. Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.<\/li>\r\n \t
  6. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.<\/li>\r\n<\/ol>“,”foot_note”:”1) Brown rice syrup will work instead of coconut nectar. I haven’t tried any other liquid sweeteners yet, but I assume maple syrup or honey (if you eat it) would work too, although the crust might not stick together as much since coconut nectar is so thick. 2) There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.”}

The Big Salad

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{“head_note”:”A hearty & vibrant chopped salad paired with a sweet and tangy almond butter maple lime dressing. Please note the measurements for the salad are approximate. Add as much or as little of each vegetable as you desire!”,”instructions”:”

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  1. Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.<\/li>\r\n \t
  2. Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.<\/li>\r\n \t
  3. Add chopped romaine into a large bowl. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together. Drizzle on dressing and enjoy!<\/li>\r\n<\/ol>“,”foot_note”:”For other dressing options, see: Lemon-Tahini Dressing<\/a>, Cashew Lemon Tahini dressing<\/a>, or Balsamic Vinaigrette<\/a>“}

Sugar-Free Soft Oatmeal Banana Nut Bars

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{“head_note”:”These soft oatmeal bars are sweetened only with banana making them a healthy breakfast or snack on the go! Even better, they are thrown together in less than 10 minutes. Just mix a few ingredients together and throw them in the oven for a half hour. I love to enjoy these bars with coconut oil spread on top or nut butter and jam. It’s best to cool them completely before attempting to slice so they don’t break apart.”,”instructions”:”

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  1. Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way.<\/li>\r\n\t
  2. In a large bowl mash the bananas until completely smooth. Measure 1 and 1\/3 cups, removing any extra banana (you can freeze leftover banana for a smoothie later).<\/li>\r\n\t
  3. Stir in the rest of the ingredients except the chocolate chips.<\/li>\r\n\t
  4. Pour mixture into prepared pan and smooth out with a spoon.<\/li>\r\n\t
  5. Sprinkle on the chocolate chips (if using) and gently press into the batter.<\/li>\r\n\t
  6. Bake, uncovered, for 30-32 minutes, until the edges are golden and the oatmeal is firm to touch.<\/li>\r\n\t
  7. Cool for 15 minutes in the pan and then carefully lift it out and transfer to a cooling rack until completely cool, about 1 hour. Slice and enjoy!<\/li>\r\n\t
  8. Wrap leftover bars individually. Store in the fridge for 1 week or in the freezer for up to 1 month.<\/li>\r\n<\/ol>“,”foot_note”:”Note: If you have the time you can toast the nuts beforehand to add more flavour. It’s not necessary though!”}

Thick & Chunky Tomato Sauce from Scratch

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{“head_note”:”A few simple ingredients can create the most delightful homemade tomato sauce! The secret to this recipe is blending sun-dried tomatoes with a scoop of sauce and then stirring it back into the pot. The result is a thick and creamy tomato sauce with a ton of flavour unlike any other tomato sauce. There’s no need to skin the tomatoes for this recipe, but I like to quickly discard the seeds before using. Chop the tomato into 4-5 large wedges and then push the seeds out from both sides and discard. Proceed with dicing as usual. If you don’t have oil-packed sun-dried tomatoes, feel free to use dried – but be sure to soak them in water until soft and drain before use. You might want to bump up the olive oil to 1.5 tablespoons to make up for the reduction in oil. Lastly, this batch only makes 1 & 1\/4 cups – I would suggest doubling it because it doesn’t last long!”,”instructions”:”

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  1. Add the oil, onion, and garlic into a medium pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.<\/li>\r\n \t
  2. Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.<\/li>\r\n \t
  3. Add sun-dried tomatoes into a food processor along with a ladle of the tomato sauce. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.<\/li>\r\n \t
  4. Stir in the minced basil, oregano, salt, and pepper, and optional red pepper flakes to taste. Continue cooking until thickened to your liking and then remove from heat.<\/li>\r\n \t
  5. Serve sauce over a bed of pasta noodles, zucchini noodles, or spaghetti squash noodles.<\/li>\r\n<\/ol>“,”foot_note”:”Note: For how to julienne or spiralize zucchini (and the tools I use for the job), see this post<\/a>.”}

Sugar-Free Apple Pie Chia Seed Jam + Parfait

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{“head_note”:”This nontraditional jam is thickened with omega-3 fatty acid rich chia seeds and is free from added sugar. Enjoy it on toast, layered in parfaits, or on top of oatmeal.”,”instructions”:”

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  1. For the jam: Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.<\/li>\r\n \t
  2. For the vegan overnight oats: Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it’s ready. You can thin it out with more milk if needed or thicken it with more chia seeds.<\/li>\r\n \t
  3. To make each parfait: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.<\/li>\r\n \t
  4. Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”Note: For a homemade milk option, see my Homemade Vanilla Almond Milk<\/a> Recipe.”}